Instructions: * Orange juice may be used in place of brandy. Combine raisins & brandy in lg bowl; let stand for 2 hr. Unfold piecrust & press out fold lines; sprinkle with flour, spreading over surface. Place, flour-side down, in a 9" pieplate; fold edges under & flute. Set aside. Combine raisin mixture & remaining ingredients; spoon into pastry shell. Roll remaining piecrust on a lightly floured sirface to press out folds; cut with a 3 1/4 inch leaf-shaped cutter & mark veins using pastry wheel or knife. Roll pastry scraps into balls. Arrange on top of fillingas desired. Bake at 375 deg for 10 min; shield edges with alum foil & bake an additional 25 min. Cool

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